First time I tried jackfruit tacos I was shocked by the texture and the taste. It was just like pulled pork and it confused me if I’m really eating a vegan dish or not.
I had no idea how jackfruit looks like, so after a quick Google Search I realised it looks very similar to Duran, that smelly giant fruit we first tried in South East Asia, and also like the magical Guanabana from Central and South America.
Don’t worry, you don’t need to buy the whole giant spiky fruit, you can buy it in cans or in sealed bags. I got mine from a local Asian Groceries in cans but you can also find it at Harris Farm with all sorts of flavours.
Let’s get cooking.
2 teaspoons of avocado oil
400 g can of jackfruit – non flavoured, drained and rinsed
1 teaspoon of smoked paprika
1 teaspoon cloves
1-2 spoon of taco mix
2 tablespoon tomato paste
Half chopped onion
1 chopped garlic
Avocado or guacamole
2 Tablespoon of soy or tamari sauce
1 Table spoon maple syrup
1-2 Teaspoon sriracha chilli sauce.
Heat the oil in the frying pan and add chopped onion, garlic, spices and saute for a couple of minutes. Add jackfruit, tomato paste and at this point you can add more spices if you feel like the flavour is not strong enough.
Saute for additional 5-8 minutes. Meanwhile prepare Tamari sauce and guacamole as toppings.
Heat up the tortillas and let’s serve.
Add the mixture to the tortilla, top with red cabbage, carrots, coriander, add your guacamole and squeeze a bit of lime on the top.